Description
A Mediterranean-inspired sponge that balances a rich, buttery crumb with a sharp, liquid-gold lemon soak. This recipe ensures a moist, aromatic finish that melts on the palate, making it a timeless classic for any afternoon tea.
Ingredients
- 225g Unsalted Butter, softened
- 225g Caster Sugar
- 4 Medium Eggs
- 225g Self-Raising Flour
- 2 Fresh Lemons (zest only for batter)
- 85g Icing Sugar
- 2 Fresh Lemons (juice only for drizzle)
Instructions
- Preheat your oven to 160℃ (325°F fan, 180℃/350°F conventional) and grease a loaf tin, lining it with parchment paper for easy removal.
- In a large bowl, cream the softened butter and caster sugar together until the mixture is pale, light, and fluffy.
- Beat in the eggs one by one, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
- Gently fold in the self-raising flour and the fresh lemon zest with a light hand to preserve the aeration in the mixture.
- Spoon the batter into the prepared tin, smooth the top, and bake for approximately 1 hour and 15 minutes until golden and a skewer comes out clean.
- While the cake is still warm, prick it all over with a skewer; whisk the icing sugar and lemon juice into a paste and pour it slowly over the cake to soak in.
Notes
Ensure your butter is truly softened at room temperature before starting to achieve the necessary aeration during the creaming stage. For a more intense citrus punch, you can add a few drops of natural lemon extract to the batter, and always allow the cake to cool completely in the tin so the syrup sets correctly within the crumb.
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean